Tastes of home - Carrageen Pudding

Many of you may be unfamiliar with Carageen moss. Carrageen Moss or Irish moss is a seaweed which is dried and can be used as a setting agent. It was widely used in desserts many years ago in Ireland, but not so much now.I like to use it instead of gelatine in making panna cotta style desserts (carrageen pudding) and it does impart an interesting flavour. Carrageen (chondrus crispus) can also be used in the beer making process to clarify the beer when finishing the brewing process. It can be easily found online at health food shops, you need to buy it in seaweed form not powder form.

70g dried carrageen moss

500ml double cream and 200ml milk75g caster sugar5ml vanilla extract or 1 vanilla pod Soak the carrageen in water for 20 minutes.Warm milk, cream and sugar and warm over a low heat for 15 minutes until the sugar has dissolved.

Add the carrageen and cook for 15 minutes, stirring constantlyAdd the vanilla extract or seeds from the podStrain the cream and milk into a jugPour into oiled ramekins and place in the fridge for several hours to set.This can be served with fresh fruit or a fruit coulis. This time of year I like to serve it with compressed rhubarb.